Ingredients

• About 2 lbs Eggplant - roasted, with skins on
• Chick Peas - 15 oz can
• Tomatoes - one large can of peeled tomatoes, or two pounds of fresh tomatoes
• Onions - about 4
• Porcini mushrooms - dried
• Garlic
• oregano
• salt
• cinnamon stick
• sage leaves

Preparation

• Reconstitute mushrooms in water.
• Saute onions and set aside.
• But in about 2 lbs of eggplant into slow cooker, add tomatoes, onions and chickpeas.
• Add garlic (unsauteed), oregano, sage
• Slow cook for 3-4 hours.

Serve in bowls, garnish with parsley